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Alright friends, let me introduce you to your new favorite way to make hummus. My Brilliantly Simple Butter Bean Hummus is smooth and creamy goodness. It’s light in flavour and incredibly versatile. So let’s get to it!
Everybody knows that beans and legumes are a vegetarian’s best friend. They’re packed full of protien, fibre, and slow burning energy. In fact, everyone could do with some more beans and lentils in their life.
Only problem is, most people think they’re kind of boring. Truth be told, before I became a vegetarian I was one of them. I also thought hummus was something you only brought out at parties to be eaten with crackers and veggie sticks. Oh, how wrong I was!
You see, beans are super tasty and adaptable. Who knew, right!?! My problem was I didn’t really know what to do with them. Besides make soup with them of course.
Disclosure:
I was a fussy eater growing up. My mum made this traditional Eastern European butter beans soup with lots of paprika. I hated that soup with a passion and refused to eat it.
So for a long time, even as a grown up I wouldn’t go near them. That was until I decided to bung them in the food processor with some olive oil and lemon juice. And boy am I glad I did!
My Brilliantly Simple Butter Bean Hummus is delicious on toast, in a wrap, as a dip, or dolloped onto a power bowl. It’s cheap and easy to make and super nutritious to eat. But don’t just take my word for it. Give it a go and let me know what you think. xx
Brilliantly Simple Butter Bean Hummus
Makes about 1 1/2 cups
1 tin butter beans (drained and rinsed)
the juice of half a lemon
1tbs olive oil
salt and pepper to taste
1/2 tsp cayenne pepper (optional)
Method:
- Place the whole lot into a mini food processor and blitz on high until you have a smooth and creamy consistency.
- Make sure you have a taste to check for seasoning and texture.
- If the hummus isn’t smooth enough then add a little water and blitz again.
- Store in a clean glass jar. Keeps for around 5 days in the fridge.
